springhetti2

SPRINGHETTI

Recipe featured on bthings.me

A light and simple salad tossed through hot spaghetti and topped with a poached egg – perfection. The creamy poached egg replaces the need for cheese with the pasta, and your selection of spring vegetables can easily be determined by what is fresh in the garden or at the local market.

Tips:

  1. Poached eggs too daunting? Boil the whole egg for 3 minutes for a soft yolk, peel and pop on top of the spaghetti.
  2. If you would like to add cheese, consider feta, ricotta or shaved Parmesan.
  3. Other veggie options include blanched broad beans, blanched asparagus, cherry tomatoes, blanched long-stem broccoli or even kale, sliced very thinly.
  4. If you are not a fan of mint, basil makes a great substitute.

Ingredients

  • Juice of 1 lemon
  • ½ C (125ml) extra virgin olive oil
  • Salt and black pepper
  • 1 clove of garlic, crushed
  • A handful of mint leaves
  • 100g baby spinach
  • 1 C fresh or frozen peas
  • 4 baby marrows
  • 1 packet spaghetti
  • 4 eggs
  • 1 Tbsp (15ml) white wine vinegar

Instructions

  • 1. In a large salad bowl, make the dressing by combining the lemon juice, olive oil, salt and ground pepper, and garlic.
  • 2. Blanch the peas and drain into iced water, to retain the colour.
  • 3. Slice the baby marrows with a potato peeler or mandolin.
  • 4. Toss the spinach, peas and baby marrows in the dressing, and set aside.
  • 5. Boil the pasta until al dente. Drain and set aside.
  • 6. To poach the eggs, bring 3 cups water to a simmering boil in a medium-sized pot. Add the white wine vinegar. Whisk the water to create a whirl pool and drop an egg into the centre. The egg will poach in 2-3 minutes. Do not allow the water to boil, as this will break the egg apart. Gently lift the egg into a bowl of warm water, while you poach the other eggs.
  • 7. Toss the hot spaghetti through the salad.
  • 8. Portion the spaghetti into four bowls and top each with a poached egg.

Instructions

  • 1. In a large salad bowl, make the dressing by combining the lemon juice, olive oil, salt and ground pepper, and garlic.
  • 2. Blanch the peas and drain into iced water, to retain the colour.
  • 3. Slice the baby marrows with a potato peeler or mandolin.
  • 4. Toss the spinach, peas and baby marrows in the dressing, and set aside.
  • 5. Boil the pasta until al dente. Drain and set aside.
  • 6. To poach the eggs, bring 3 cups water to a simmering boil in a medium-sized pot. Add the white wine vinegar. Whisk the water to create a whirl pool and drop an egg into the centre. The egg will poach in 2-3 minutes. Do not allow the water to boil, as this will break the egg apart. Gently lift the egg into a bowl of warm water, while you poach the other eggs.
  • 7. Toss the hot spaghetti through the salad.
  • 8. Portion the spaghetti into four bowls and top each with a poached egg.
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